Herb Encrusted Steaks with a Parmesan Butter Sauce

I created this recipe months ago for a cookout contest and never published it! It’s been sitting in my drafts folder ever since. So, here you go. I’ve finally gotten around to publishing it. LOL! These herb encrusted steaks with a parmesan butter sauce will definitely be a hit with your guests!

Back in June, I partnered with a few companies to bring you all some really tasty recipes, including this one for herb encrusted steaks. This recipe uses Chef Shamy butters. A couple of years ago, I learned one great secret to perfectly tender steaks is butter. But of course it is, right?! As Amy in Little Women says, “Isn’t butter divinity?”. Butter just makes everything better, in my opinion! And Chef Shamy’s flavored butters are amazing. They last forever too! Up to two years in the freezer, a year unopened in the frig, or 6 months opened in the frig. They’ll even last several weeks at room temperature on your counter (I’ve not tried that so I can’t tell you for sure. But it will definitely depend on kitchen temperature, cleanliness of utensils, and the type of butter you’re using). I’ve had both the honey butter and the garlic butter in my frig for two months now and they’re no worse for wear.

Steaks were on sale when I created this recipe for Father’s Day. It was a raving hit! My dad is still talking about this steak months later! I used ribeyes but feel free to use any high-quality, well marbled steak that you’d like. I’m sure a NY strip or T-bone would be just as fantastic. Even a nice sirloin would work as well. Though sirloins tend to be a leaner piece of meat so they’re not as tender. They’re also lower in fat though, so they’re a good choice if you’re watching your cholesterol.

I used several fresh herbs from my herb garden on these steaks. Feel free to use dried herbs if you don’t have easy access to fresh ones. Fresh herbs can be ridiculously expensive to buy! I think it’s because they don’t tend to last very long so there’s a lot of product waste. Anything shelf-unstable tends to be higher in price. One thing I have found is fresh herbs are significantly cheaper at my Asian market. Why, I have no idea. And of course, I can’t get every type of herb there. They don’t carry many types of Italian herbs, obviously. But I can get regular basil, mint, rosemary, cilantro, and many others there. If you have an Asian store in your city, check it out! You might be pleasantly surprised! They’re also the cheapest everyday price on boneless, skinless chicken breasts and thighs in my city!

Herb Encrusted Steaks with Garlic Butter

2 Ribeyes, about 2 lbs total

2 T olive oil

1 tsp thyme

1 tsp rosemary

2 tsp oregano

1 T chopped basil

3 garlic cloves, minced

1 C Chef Shamy Garlic Butter

Salt and Pepper to taste

Preheat outdoor grill to medium-high heat.

Combine herbs together in a small bowl. Set half of herb mixture aside for the butter compound.

Pat steaks dry and then drizzle with olive oil. Rub ½ of herb mixture into both sides of steak.

Place on hot grill and cook steaks to desired doneness. For me, 10 minutes on each side produced a medium steak.

While steaks are cooking, combine softened butter with the other ½ of herb mixture.

Once steaks are done, remove from grill and top with butter mixture. Slice and serve steaks hot.